Korean Pork and Rice Bake
October 16, 2015
Marinated pork in a pan with some cooked rice and onions. I used apple in the bulgogi style marinade instead of the usual pear because its fall in new England and there is apples everywhere. Also frankly I hate pears. Don't tell anyone.
Stir in the mushrooms and chopped kimchi.
After it bakes for an hour, crack some eggs on top and cook another 10 minutes. Sprinkle the scallions on top and serve!
It was amazing that this turned out good considering it was the lazy backup plan. There was some nice crispy rice on the top of the dish that was a really great texture contrast.
The dish hit all the flavors I was hoping it would and was a nice easy Sunday dinner for some friends.Korean Pork and Rice Bake
- Pork and Marinade
- 2 Pounds Pork Tenderloin
- 1 Apple
- 1/4 Cup Gochujang
- 2 Tablespoons Sesame Oil
- 1/4 Cup Rice Vinegar
- 1/2 Small Onion
- 5 Cloves Garlic
- 2 Thumbs Ginger (equal to the amount of garlic)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Brown Sugar
- Other
- 3 Cups Cooked Rice
- 2 Portabella Caps (diced)
- 1.5 Cups Chopped Kimchi
- 1/2 Small Onion (diced)
- 8 or 10 Eggs
- Chopped Scallions
Instructions
- Slice the meat real thin against the grain. Also chop it into smaller strips. In a blender or food processor add all the marinade ingredients and blend smooth. Pour over the pork and allow to marinate for 6 hours.
- Mix the pork with the rice, mushroom, kimchi, and onion in a large baking dish. Mix well.
- Bake at 350 for an hour.
- Crack the eggs on top and bake another 10 minutes.
- Remove from the oven and sprinkle on the scallions. Serve.
